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Receta Citrus Arctic Char
by Global Cookbook

Citrus Arctic Char
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Ingredientes

  • 1/4 c. Kosher salt
  • 4 Tbsp. white sugar zest and juice of two orange, finely, grated
  • 1 x zest of one lime, finely, grated zest and juice of two lemon, finely, grated
  • 1 x 3 pound arctic char, scaled, filleted, and, pin bones removed Poaching The Char
  • 2 1/2 c. extra virgin olive oil
  • 1/4 c. mixed herbs, (parsley and basil)
  • 2 clv garlic Roasted Potatoes
  • 1/4 c. extra virgin olive oil
  • 1 1/2 lb new potato
  • 5 clv garlic
  • 20 sprg fresh thyme Plate Preparation
  • 2 c. mesculin greens, to garnish

Direcciones

  1. In a stainless steel bowl combine salt, sugar, citrus zests and lemon juice together.
  2. Lay the Char in a shallow dish, skin side down, and spread curing mix over the surface of the fillet.
  3. Cover with plastic wrap and chill for twenty-four hrs.
  4. Wash off marinade with cool water and pat fish dry with clean paper towels.
  5. Cover tightly and chill till ready to use.
  6. Poaching The Char:Cut Char into 1 to 2 inch thick slices.
  7. In a small saucepan, heat extra virgin olive oil and garlic till at a light simmer.
  8. Remove from heat and add in herbs.
  9. Allow to cold for two min.
  10. Place Char in oil and allow to sit for three min till Char is warmed through.
  11. Remove trout from oil with a slotted spoon and blot excess oil from the surface with a paper towel.
  12. Remove skin with small knife, set aside fish and keep hot.
  13. Roasted Potatoes:Preheat oven to 350 degrees Fahrenheit.
  14. In stainless steel bowl, toss potatoes with oil, garlic and thyme.
  15. Season with salt and pepper.
  16. Place in roasting pan and place in oven turning occasionally till a knife easily passes through the meat of the potato.
  17. Put aside and keep hot.
  18. Plate
  19. Preparation:Place potato in the center of a large plate, top with fish and sprinkle lightly with fleur de sel or possibly a good quality course sea salt.
  20. Toss salad greens in a vinaigrette, and place on fish.
  21. Drizzle small amount of vinaigrette around plate.